Potato Salad

YIELD: 19 5-oz. portions

20 leftover baked potatoes
5 stalks of celery, diced
8 eggs, hard boiled, peeled and chopped salt and pepper to taste
⅓ cuo minced garlic
7 cups tartar sauce
1½ cups brown sugar
1 cup Dijon
1½ cups stone ground mustard
¼ cup liquid smoke
1 bunch scallions, chopped

1. Dice potatoes.

2. Combine all ingredients.

3. Allow to sit refrigerated overnight to allow flavors to mingle.
Recipe and photo: Idaho Potato Commission. Recipe created by Chef David Knickrehm
Blue Ribbon Bistro, Meridian, ID

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